Bass with avocado sauce
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Wmo6n`a?,I6Imo.AΝ&[UD[%J!8F#Emf ";'_H'1j;k!rEI]vvkOQGKhB^puvHx~j;\= RKOW'֕LJs)z>gqHx;l@Fevb|uM\=fb3oTI]% gce-0VtGQ`1>@|dQ&/qfpfԤ˶Yų>\Ʃ2u2 1XMrHy)ܷQ;~z}6:`xr;uqcJ·֛CmpL[O|X{O'Bf239*As1PUצ:‡'3[ !mCw4 ~֍V$ĕNGis_[lG޾x7xN/&ٽ:b@05]2>ܭn*7fe\rU͟/o\E(dj_V%Cl⺩&~YSM6m>)e]M5cfS YA;3hIYe'? :[_:]j4gx?'>#ɗ,wU<,nWO]R8¶swwwe>nV渄-GTALą75.ROAC!A<>c3ϴp&,Pk<2t'3s}<.n=L? rEa7;tjiOQ'Ԓ2-0{cIAK0䜬9{)LR, Bass with avocado sauce
  Avocado    Fish    Low Fat    Sauces  
Last updated 10/4/2011 8:07:19 PM. Recipe ID 33604. Report a problem with this recipe.
Wmo6n`a?,I6Imo.AΝ&[UD[%J!8F#Emf ";'_H'1j;k!rEI]vvkOQGKhB^puvHx~j;\= RKOW'֕LJs)z>gqHx;l@Fevb|uM\=fb3oTI]% gce-0VtGQ`1>@|dQ&/qfpfԤ˶Yų>\Ʃ2u2 1XMrHy)ܷQ;~z}6:`xr;uqcJ·֛CmpL[O|X{O'Bf239*As1PUצ:‡'3[ !mCw4 ~֍V$ĕNGis_[lG޾x7xN/&ٽ:b@05]2>ܭn*7fe\rU͟/o\E(dj_V%Cl⺩&~YSM6m>)e]M5cfS YA;3hIYe'? :[_:]j4gx?'>#ɗ,wU<,nWO]R8¶swwwe>nV渄-GTALą75.ROAC!A<>c3ϴp&,Pk<2t'3s}<.n=L? rEa7;tjiOQ'Ԓ2-0{cIAK0䜬9{)LR,


 
      Title: Bass with avocado sauce
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 4 Servings
 
      1 sm Ripe Avocado; coarsely
           -chopped
    1/4 c  Skim Milk
      1 tb Lime Juice
      1    Clove Garlic; minced
      1 ds Hot Sauce
      2 tb Lemon Juice
      1 tb Light Soy Sauce
      1 ts Lemon Rind; grated
      1 ts Dijon Mustard
     16 oz Bass Fillets
    1/3 c  Fine Dry Bread Crumbs
           Vegetable Cooking Spray
 
  Combine the first 5 ingredients in a blender; cover and process until
  smooth. Set mixture aside. Combine lemon juice and next 3 ingredients
  in a shallow dish; dip fillets in lemon juice mixture, and dredge in
  bread crumbs. Place on a baking sheet coated with cooking spray. Bake
  at 450F for 7 minutes; turn fillets over, and bake an additional 7
  minutes or until fish flakes easily when tested with a fork. Transfer
  fillets to a serving platter, and top with avocado sauce.
  
  Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.
  
  Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
  6 g, Cholesterol: 63 mg, Sodium: 332 mg.
  




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Recipe ID 33604 (Apr 03, 2005)

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